for this month's secret recipe club pick from cindy at hun...what's for dinner?, i started my search looking for two things: a great weeknight dinner and a new cookie. as a result, these bbq cola beef sandwiches almost made in into our rotation last week (i love using my slow cooker in the summer, and these sandwiches look perfect), along with these peanut butter, chocolate chip & pretzel bars until i just so happened to stumble upon these frozen peanut butter cups and the sandwiches and bars flew out the window! my initial thought was that the only thing these were missing was chocolate ice cream. i remedied that and made one of my favorite combos.
for this month's secret recipe club pick at my hobbie lobbie, i had a couple recipes picked out: baked fish in mushroom sauce [i'm always on the lookout for simple, delicious ways to prepare fish, and mushrooms are always a hit in this house], savory french toast [think baked french toast casserole with peppers, onions, and cheese], monster cookies [chocolate chips + peanut butter + oats + M&Ms] and these totally chocolate chocolate chip cookies [melted chocolate & cocoa in the batter with dark chocolate chips mixed in]. i woke up one saturday morning all ready to make the savory french toast, when i realized i was missing one - arguably the - key ingredient: bread. so i settled - if i can even call it settling, when so much chocolate is involved - on the totally chocolate chocolate chip cookies. the only change i made was to convert the ingredients from metric to US measurements using my kitchen scale & i added a sprinkle of sea salt to the top of half the cookies. i loved the salt, jason didn't care for it, but we all agreed the cookies are delicious.
i had already made my grocery list and planned my meals for this week when i realized two things: i totally forgot that it's time for the secret recipe club again and this week is cinco de mayo! i had browsed rachel cotterill's blog and bookmarked a few recipes right when i got my assignment, not even thinking about mexican food. once i realized my blunder, i read through the list i had bookmarked and easily chose this mexican mac and cheese! while not spicy, it went over really well in our house with a toddler and preschooler. for dessert, i made one of my favorite combinations: almond and raspberry in this bakewell tart. i knew the tart would taste great, but both jason and i were surprised at how light it is. i assumed the almonds would make a heavy, dense cake, but that couldn't be farther from the truth. and while rachel and i don't have much in common besides food - she's a computational linguistics PhD student, declares she's "someone who collects skills the way other people collect stamps", and she has written two fantasy novels - there's no doubt that we both share a love of food.